Caramelized Onion Zucchini Galette
A pistachio crust, jammy onions, a ricotta filling, and layers of zucchini.
Ingredients
Pistachio Crust:
- ¼ cups pistachios
- 1 ¼ cups flour
- ¼ tsp salt
- ½ tsp sugar
- 1 cup cold butter, cut into small pieces
- 3 tbsp ice water, more if needed
Caramelized Onions:
- 1 tbsp butter
- 2 medium yellow onions, sliced
- sea salt
Ricotta Layer:
- ½ cup ricotta
- ½ cup parmesan cheese, grated
- 1 clove garlic, minced
- 2 tbsp dill, chopped
- 2 large zucchinis or summer squash, sliced
- olive oil, for drizzling
- salt and black pepper
- 1 egg, beaten
- flaky sea salt
- hot honey, for serving
Instructions
- Make the crust: Pulse the pistachios in a food processor or a blender until coarsely ground.
- Add ground pistachios, flour, salt, and sugar to a large bowl, and mix to combine. Add the cold butter and using your fingertips, flatten and rub it into the flour until the mixture resembles coarse crumbs You want to do it quickly so the butter doesn't melt and the dough remains cold.
- Gradually add in the ice water, one tablespoon at a time, mixing just until a shaggy dough comes together. Shape it into a flatten disk and wrap in plastic. Chill for at least 30 minutes or overnight.
- Caramelize the onion: Melt the butter in skillet over medium heat. Add the onions and season with salt. Cook for 30-40 minutes, stirring frequently, or until the onions are golden brown and caramelized. The timing will depend on the size of your onions and the heat of your stove. Keep an eye on them and add a splash of water whenever the onions start to stick to the bottom of the pan. This step can be made ahead of time and the caramelized onions kept in the fridge.
- Preheat the oven to 400ºF/ 200°C.
- Thinly slice the zucchini. Lay the slices out on a work surface or a cutting board. Sprinkle with salt and let sit while you prepare the ricotta mixture - the salt will draw out the extra moisture. Using paper towels, pat them dry.
- Make the ricotta mix: In a medium bowl, combine the ricotta, parmesan, garlic, dill; season with salt and pepper. Stir until well combined.
- Roll out the chilled dough on a lightly floured surface to an 12” round. Transfer to a parchment-lined baking sheet.
- Using a spoon or offset spatula, spread the ricotta mixture over dough, leaving a 1” border.
- Spread the caramelized onions evenly over the ricotta layer. Scatter 1 tbsp dill over the ricotta.
- Top with zucchini slices, slightly overlapping them as you layer. Drizzle with olive oil, and season with salt and pepper. Fold edges of dough over filling, tucking and overlapping as needed. Brush crust with the beaten egg.
- Bake galette until crust is golden brown and zucchini is soft, 35-45 minutes.
- Sprinkle with flaky sea salt and top with chopped dill. Drizzle with hot honey and serve.
Video
@heythereannao caramelized onion and zucchini galette with a pistachio crust and ricotta filling. My annual little summer treat ☀️ #zucchini #galette
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